Future Foods PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Future Foods PDF full book. Access full book title Future Foods by David Julian McClements. Download full books in PDF and EPUB format.
Author: David Julian McClements
Publisher: Springer
ISBN: 3030129950
Category : Technology & Engineering
Languages : en
Pages : 406
Get Book Here
Book Description
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. Gene editing, nanotechnology, and artificial intelligence are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health. Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger? David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.
Author: Rajeev Bhat
Publisher: Elsevier
ISBN: 0323910017
Category : Technology & Engineering
Languages : en
Pages : 786
Get Book Here
Book Description
Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations
Author: David Julian McClements
Publisher: Springer
ISBN: 3030129950
Category : Technology & Engineering
Languages : en
Pages : 406
Get Book Here
Book Description
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to improve our mood, performance, and health. The behavior of foods inside our guts is being controlled to increase their healthiness. Precision nutrition is being used to tailor diets to our unique genetic profiles, microbiomes, and metabolisms. Gene editing, nanotechnology, and artificial intelligence are being used to address modern food challenges such as feeding the growing global population, reducing greenhouse gas emissions, reducing waste, and improving sustainability. However, the application of these technologies is facing a backlash from consumers concerned about the potential risks posed to human and environmental health. Some of the questions addressed in this book are: What is food architecture? How does sound and color impact taste? Will we all have 3D food printers in all our homes? Should nanotechnology and gene editing be used to enhance our foods? Are these new technologies safe? Would you eat bug-foods if it led to a more sustainable food supply? Should vegetarians eat themselves? Can nutraceuticals and probiotics stop cancer? What is the molecular basis of a tasty sustainable burger? David Julian McClements is a Distinguished Professor in food science who has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods for over 30 years. He has published over 900 scientific articles and 10 books in this area and is currently the most highly cited food scientist in the world. He has won numerous scientific awards for his work. The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.
Author: Rajeev Bhat
Publisher: Academic Press
ISBN: 0323910025
Category : Technology & Engineering
Languages : en
Pages : 788
Get Book Here
Book Description
Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. - Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain - Highlights potential industrial opportunities and supports circular economy concepts - Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations
Author: Heimo Mikkola
Publisher: BoD – Books on Demand
ISBN: 9535135511
Category : Technology & Engineering
Languages : en
Pages : 196
Get Book Here
Book Description
It is anticipated that by 2050 we will have nine billion people to feed-how can we manage? As scarcities of agricultural land, water, forest, fishery and biodiversity resources, as well as nutrients and nonrenewable energy are foreseen, insect rearing is one solution for food and feed security in the future. In this book, we have nine chapters ranging from mushroom, insect, and earthworm farming to smart packaging and 3D printing of future foods. However, because of their biological composition, several issues should be considered, such as microbial safety, toxicity, palatability, and the presence of inorganic compounds. Specific health implications ought to be kept in mind especially if mushrooms, earthworms, or insects are reared on waste products. Allergies induced through insects' ingestion also deserve attention. A possible HACCP plan has been described considering pre-requirements in insect production and transformation.
Author: Pamela C. Ronald
Publisher: Oxford University Press
ISBN: 0199756694
Category : Science
Languages : en
Pages : 228
Get Book Here
Book Description
By the year 2050, Earth's population will double. If we continue with current farming practices, vast amounts of wilderness will be lost, millions of birds and billions of insects will die, and the public will lose billions of dollars as a consequence of environmental degradation. Clearly, there must be a better way to meet the need for increased food production. Written as part memoir, part instruction, and part contemplation, Tomorrow's Table argues that a judicious blend of two important strands of agriculture--genetic engineering and organic farming--is key to helping feed the world's growing population in an ecologically balanced manner. Pamela Ronald, a geneticist, and her husband, Raoul Adamchak, an organic farmer, take the reader inside their lives for roughly a year, allowing us to look over their shoulders so that we can see what geneticists and organic farmers actually do. The reader sees the problems that farmers face, trying to provide larger yields without resorting to expensive or environmentally hazardous chemicals, a problem that will loom larger and larger as the century progresses. They learn how organic farmers and geneticists address these problems. This book is for consumers, farmers, and policy decision makers who want to make food choices and policy that will support ecologically responsible farming practices. It is also for anyone who wants accurate information about organic farming, genetic engineering, and their potential impacts on human health and the environment.
Author: Warren James Belasco
Publisher: Univ of California Press
ISBN: 0520250354
Category : Business & Economics
Languages : en
Pages : 396
Get Book Here
Book Description
"Warren Belasco is a witty, wonderfully observant guide to the hopes and fears that every era projects onto its culinary future. This enlightening study reads like time-travel for foodies."—Laura Shapiro, author of Something From the Oven: Reinventing Dinner in 1950s America "In his insightful look at human imaginings about their food and its future sufficiency, Warren Belasco makes use of everything from academic papers, films, and fiction to journalism, advertising and world’s fairs to trace a pattern of public concern over two centuries. His wide-ranging scholarship humbles all would-be futurists by reminding us that ours is not the first generation, nor is it likely to be the last, to argue inconclusively about whether we can best feed the world with more spoons, better manners or a larger pie. Truly painless education; a wonderful read!"—Joan Dye Gussow, author This Organic Life "Warren Belasco serves up an intellectual feast, brilliantly dissecting two centuries of expectations regarding the future of food and hunger. Meals to Come provides an essential guide to thinking clearly about the worrisome question as to whether the world can ever be adequately and equitably fed."—Joseph J. Corn, co-author of Yesterday's Tomorrows: Past Visions of the American Future "This astute, sly, warmly human critique of the basic belly issues that have absorbed and defined Americans politically, socially, and economically for the past 200 years is a knockout. Warren Belasco’s important book, crammed with knowledge, is absolutely necessary for an understanding of where we are now."—Betty Fussell, author of My Kitchen Wars
Author: SPACE10
Publisher: Frame Publishers
ISBN: 9492311402
Category : Cooking
Languages : en
Pages : 260
Get Book Here
Book Description
IKEA’s future living lab SPACE10 has made their first ever cookbook with a collection of recipes based on future food trends. What we eat today shapes tomorrow. Considering the world’s food production is challenging the planet, we need to eat in alternative ways – now and in the future. Future Food Today is a collection of recipes based on future food trends, straight from the SPACE10 food lab and test kitchen. The book expresses SPACE10’s beliefs around food and food production. From “dogless hotdogs” and “algae chips”, to “bug burgers” and “microgreen popsicles”, it’s packed with dishes we could one day be eating on a regular basis. It also includes simple guides to producing food locally and sustainably, and explains how to use alternative ingredients, gastronomic innovation and technology—such as hydroponic farming—to offer an alternative to the planet’s growing demand for food and excessive consumption of meat. Features • Future Food Today is both a coffee table book and a kitchen tool, challenging the category of cookbooks both visually and conceptually. • It frames the zeitgeist around food and future food in a visually appealing and easily understandable way. • Futuristic and aspirational, this cookbook with a lab mindset offers a down-to-earth and hands-on approach to food.
Author: Paul Greenberg
Publisher: Penguin
ISBN: 1101442298
Category : Nature
Languages : en
Pages : 304
Get Book Here
Book Description
“A necessary book for anyone truly interested in what we take from the sea to eat, and how, and why.” —Sam Sifton, The New York Times Book Review Acclaimed author of American Catch and The Omega Princple and life-long fisherman, Paul Greenberg takes us on a journey, examining the four fish that dominate our menus: salmon, sea bass, cod, and tuna. Investigating the forces that get fish to our dinner tables, Greenberg reveals our damaged relationship with the ocean and its inhabitants. Just three decades ago, nearly everything we ate from the sea was wild. Today, rampant overfishing and an unprecedented biotech revolution have brought us to a point where wild and farmed fish occupy equal parts of a complex marketplace. Four Fish offers a way for us to move toward a future in which healthy and sustainable seafood is the rule rather than the exception.
Author: Amir Kassam
Publisher: Woodhead Publishing
ISBN: 0128164115
Category : Technology & Engineering
Languages : en
Pages : 478
Get Book Here
Book Description
Given the central role of the food and agriculture system in driving so many of the connected ecological, social and economic threats and challenges we currently face, Rethinking Food and Agriculture reviews, reassesses and reimagines the current food and agriculture system and the narrow paradigm in which it operates. Rethinking Food and Agriculture explores and uncovers some of the key historical, ethical, economic, social, cultural, political, and structural drivers and root causes of unsustainability, degradation of the agricultural environment, destruction of nature, short-comings in science and knowledge systems, inequality, hunger and food insecurity, and disharmony. It reviews efforts towards 'sustainable development', and reassesses whether these efforts have been implemented with adequate responsibility, acceptable societal and environmental costs and optimal engagement to secure sustainability, equity and justice. The book highlights the many ways that farmers and their communities, civil society groups, social movements, development experts, scientists and others have been raising awareness of these issues, implementing solutions and forging 'new ways forward', for example towards paradigms of agriculture, natural resource management and human nutrition which are more sustainable and just. Rethinking Food and Agriculture proposes ways to move beyond the current limited view of agro-ecological sustainability towards overall sustainability of the food and agriculture system based on the principle of 'inclusive responsibility'. Inclusive responsibility encourages ecosystem sustainability based on agro-ecological and planetary limits to sustainable resource use for production and livelihoods. Inclusive responsibility also places importance on quality of life, pluralism, equity and justice for all and emphasises the health, well-being, sovereignty, dignity and rights of producers, consumers and other stakeholders, as well as of nonhuman animals and the natural world. - Explores some of the key drivers and root causes of unsustainability , degradation of the agricultural environment and destruction of nature - Highlights the many ways that different stakeholders have been forging 'new ways forward' towards alternative paradigms of agriculture, human nutrition and political economy, which are more sustainable and just - Proposes ways to move beyong the current unsustainable exploitation of natural resources towards agroecological sustainability and overall sustainability of the food and agriculture system based on 'inclusive responsibility'
Author: Lenore Newman
Publisher: ECW Press
ISBN: 1773054066
Category : Nature
Languages : en
Pages : 209
Get Book Here
Book Description
A rollicking exploration of the history and future of our favorite foods When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future. Whether it’s chasing down the luscious butter of local Icelandic cattle or looking at the impacts of modern industrialized agriculture on the range of food varieties we can put in our shopping carts, Newman’s bright, intelligent gaze finds insight and humor at every turn. Bracketing the chapters that look at the history of our relationship to specific foods, Lenore enlists her ecologist friend and fellow cook, Dan, in a series of “extinction dinners” designed to recreate meals of the past or to illustrate how we might be eating in the future. Part culinary romp, part environmental wake-up call, Lost Feast makes a critical contribution to our understanding of food security today. You will never look at what’s on your plate in quite the same way again.
